Boned Leg of Lamb With Yogurt

Name: Boned Leg of Lamb With Yogurt
Total time: 4 h 40 min
Yield: 6 servings or more
Ingredients: 1 leg of lamb, 7 to 8 pounds, boned, rolled and tied; 1 1/2 cups yogurt; 1/2 cup minced onion; 1/3 cup minced fresh dill, or 2 tablespoons dried dill weed; 1/4 cup olive oil; 2 teaspoons salt, or to taste; 1/2 teaspoon black pepper

By Robert Farrar Capon

Total Time: 1 hour 40 minutes, with 3 hours' marination
Rating: 4(25)
Comments: Read comments

Featured in: NEW LOOK AT LAMB: BEYOND THE STEW

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Ingredients

Yield:6 servings or more

1leg of lamb, 7 to 8 pounds, boned, rolled and tied
1½cups yogurt
½cup minced onion
⅓cup minced fresh dill, or 2 tablespoons dried dill weed
¼cup olive oil
2teaspoons salt, or to taste
½teaspoon black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Put lamb in a heavy plastic bag. Mix all remaining ingredients and pour into the bag. Seal closely, squeeze to coat the meat completely and allow to marinate at room temperature for 2 to 4 hours, turning and squeezing the bag several times.
Step 2
Preheat oven to 500 degrees. Remove lamb from bag, place in roasting pan and pour all the marinade over the meat. Bake at 500 degrees for ½ hour.
Step 3
Reduce heat to 375 degrees. Turn meat over and baste with marinade in pan. Add ½ cup boiling water to pan, cover tightly with aluminum foil and bake 1 hour more, or till done to taste. Serve with defatted pan juices.